Frankincense crucian carp
By TheaKrajcik
Ingredients: chicken essence
Recipe Recommendations
- crucian carp art. 5
- SUFU 2-3 block
- dried red pepper half a
- liquor 2 tablespoons
- beer half a bottle
- soy sauce 1 scoop
- Weijixian soy sauce 1 scoop
- oyster sauce 2 tablespoons
- brown sugar 2 tablespoons
- salt appropriate amount
- chicken essence 1 scoop
- coriander 3 pieces
Steps for Frankincense crucian carp
1
Remove the gills and internal organs of the crucian carp, draw the fishy thread, clean it, make a few cuts on the back, and control the moisture for later use; prepare the onions, ginger and garlic; half of the dry red pepper, cut into small pieces; two pieces of fermented bean curd, mash and place in a bowl, pour in fermented bean curd juice for later use.
2
Oil the oil on the hot pan, add the processed carp one by one, and fry until golden on both sides.
3
Remove the fried carp and control the oil for later use.
4
Start another oil pan, put in the fried fish, add white wine to remove the fishy smell, add soy sauce to color, and add extremely delicious soy sauce and oyster sauce to season.
5
Pour half a bottle of beer over the surface of the fish, bring to a boil over high heat, add onions, ginger, garlic, mashed fermented bean curd and fermented bean curd juice, bring to the boil again, turn to low heat and simmer for twenty to thirty minutes.
6
Add two spoonfuls of brown sugar (if you don't like sweetness, put less), then add appropriate amount of salt and chicken essence, turn to high heat, and cook for five minutes. Wait until the soup is thick, and serve on a plate.
7
Before serving, sprinkle chopped coriander on top.